Ingredients:

  • 5 oz (140g) arugula (rocket)
  • 1 cup (170g) pomegranate seeds (from about 1 large pomegranate)
  • 4 oz (113g) goat cheese, crumbled (can also use feta cheese)
  • ½ cup (57g) shelled pistachios, roughly chopped (toasted, optional)
  • Optional: 1/4 cup thinly sliced red onion
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) shelled pistachios, finely chopped
  • 1 teaspoon honey (or maple syrup)
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)

Instructions:

  1. Wash and dry the arugula. Crumble the goat cheese. Chop the pistachios. Slice the red onion (if using) and soak in ice water. Extract pomegranate seeds.
  2. Toast pistachios in a dry skillet over medium heat or in a toaster oven until fragrant (about 3-5 minutes). Be careful not to burn them!
  3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, chopped pistachios, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
  4. In a large bowl, combine arugula, pomegranate seeds, goat cheese, red onion, and toasted pistachios.
  5. Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.